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Low Carb Taco Soup

Low carb taco soup made with ground beef and cauliflower for a hearty, bean-free Tex-Mex dinner. Simmered until the cauliflower turns tender, then served with cool sour cream, shredded cheddar, and avocado.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb ground beef
  • 1 onion diced
  • 1 green bell pepper diced
  • 4 garlic minced
  • 2 cup cauliflower florets small; optional bean substitute
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup beef broth
  • 2 tbsp taco seasoning or homemade
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
Toppings
  • sour cream for topping
  • shredded cheddar for topping
  • avocado for topping
  • jalapeños for topping
  • cilantro for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Continue heating until the beef is no longer pink, then keep it in the pot for the next step.
Sauté aromatics
  1. Sauté the diced onion and bell pepper for 4 minutes until slightly softened.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
Toast spices and build the soup
  1. Stir in taco seasoning, cumin, chili powder, and smoked paprika, then cook for 1 minute to bloom the spices.
  2. Add the Rotel tomatoes, diced fire-roasted tomatoes, beef broth, and cauliflower if using, then bring the mixture to a boil.
Simmer and finish
  1. Simmer for 18-20 minutes, until the cauliflower is tender.
  2. Season with salt and pepper, then serve with sour cream, shredded cheddar, avocado, jalapeños, and cilantro.

Notes

For best texture, keep the soup at a steady simmer (not a hard boil) so the cauliflower stays tender without turning mushy. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended due to cauliflower texture. For a lighter option, use 90-93% lean ground beef and reduced-fat cheddar while keeping the same seasonings.